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Add a photoServings: 4
Ingredients
- 4 x center-cut Scrod fillets - (abt 8 ounce ea)
- 1/4 c. fresh-squeezed lemon juice Salt to taste Freshly-grnd black pepper to taste
- 4 slc Atkins Bakery Sliced White Bread
- 3 x garlic cloves
- 1 tsp dry oregano
- 1/3 c. extra virgin olive oil plus
- 2 tsp extra virgin olive oil
- 1 c. basil leaves
- 2 tsp Dijon mustard
Directions
- Heat oven to 400 degrees. Put fillets on rimmed cookie sheet. Pour juice over fillets and season with salt and pepper.
- In food processor, process bread, garlic and oregano till fine crumbs form (you can also make crumbs with a box grater; in that case, do not tear the bread). With machine running, pour in 2 tsp. of extra virgin olive oil; process to combine.
- Proportionately divide crumb mix and pat over fillets. Roast 12 min, till just cooked through.
- While fish is cooking make the sauce: In a blender, puree basil leaves with remaining 1/3 c. extra virgin olive oil and a dash of salt and pepper. Press sauce through fine-meshed sieve. Whisk in mustard and spoon sauce around fish. For a decorative presentation, put basil sauce in plastic bag. Snip off a small corner and squeeze a swirl of sauce on each plate.
- This recipe yields 4 servings.
- Description: "Crispy homemade breadcrumbs top tender fish in this foolproof entree.
- Any mild-flavored fish works well with the garlic, oregano and basil combo. Adjust roasting time based on the thickness of the fillets."
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 28g | |
| Recipe makes 4 servings | |
| Calories 185 | |
| Calories from Fat 180 | 97% |
| Total Fat 20.41g | 26% |
| Saturated Fat 2.81g | 11% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 29mg | 1% |
| Potassium 27mg | 1% |
| Total Carbs 1.04g | 0% |
| Dietary Fiber 0.3g | 1% |
| Sugars 0.06g | 0% |
| Protein 0.38g | 1% |
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